In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

The only thing different that I did from the recipe above is the addition of chopped almond. I added like half a cup of it and they were delicious!

Those do sound absolutely delicious. I love the taste and smell of almonds in almost anything so to combine that with bananas would be delightful. I have made banana bread with pecans before, so I would definitely try out this combination as well.

These look very good. I have made a similar one on my blog. I love the taste and smell of anything almond. I am sure that the banana gave it just the right sweetness too.I will definetly try this recipe out in the very near future.

Omg!!! These muffins sound pretty tasty!!!! I always make banana bread for my daughter so I may have to try your muffin recipe out! I love almonds so I may even have to eat some too and not just my daughter hehe ;-)

I love adding vanilla flavor to cakes and breads for that homemade taste. Your recipe sounds delicious and easy to prepare.. I shared a gluten free version of banana bread on my blog some time ago with similar ingredients. I'll have to try it with almonds the next time I bake.

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